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Chicken Tagine

23 May

Now l know this has nothing really to do with Mr Middleton’s gardening advice but this is for anyone interested in cooking chicken, tagine style influenced by Tanya over on chickandaluzia. We drove down to Morocco about 4 years ago in our camper van and spent 10 weeks away. We met up with some amazing people, drove through the Atlas Mountains and into the Sahara desert. It was hell of an experience and one l recommend to anyone with a van.The people were great, if not a bit demanding at times, and the scenery was stunning while driving through the mountains.

It was while we were on these travels that we came across a village where a guy made tagines; tagines of all shapes and sizes along with the base for burning charcoal. The charcoal was available from the guy next door who made his own on the premises. I recorded it all on my Camcorder and when we look back at it now we can hardly believe we did it.

The recipe is made up from a mixture of what we experienced from restaurants and friends along the way so no exact measurements and please feel free to experiment.

Recipe: Chicken Tagine.

  • 1 chicken.We always buy Free Range Chicken. Cut into breasts, legs and wings.
  • Lge onion, chopped
  • 2 or 3 cloves of garlic, chopped.
  • Red pepper, chopped.
  • A few new potatoes.
  • A few tinned artichoke hearts.
  • Carrot, sliced.
  • Half an Aubergine, chopped.
  • Tomatoes, chopped.
  • Some preserved lemon slices.
  • Olives.
  • Spices. We bought a large bag of special tagine spice while we were there but this has long gone so this is about as close as l can get. Mix of ground coriander, cumin, ginger, cinnamon, paprika, garam masala, cardamom and turmeric.
  • Salt & Pepper to taste.

The Burn

So, get your tagine. Sorry, l can’t remember the name of the village in Morocco! I can’t believe ours has survived all these years as we used to take it with us everywhere we went.

Get a good bed of charcoal going, put a good dollop of olive oil in the base and fry the onions and garlic for a few minutes.

Fry the chicken pieces for a while and add the spices frying a few more minutes.

Add all the other ingredients along with a goog glug of veg or chicken stock. Place the lid on with a spoon under it to allow the steam to escape.

Cook slowly

Cook for 30-40 mins or so. Add some chopped coriander and parsley.

Traditionally served with cous cous but rice is nice or just as it is. I’m not a fan of mint tea either so a nice cold beer or glass of red wine goes well.

There is something really nice about cooking outdoors like this. Its not the same as a barbecue. This takes longer, the preparation is all done outside, as is the cooking and the eating. Don’t rush this. It takes time but is well worth it. Do you have a recipe you want to share?

PS. This version was delicious!

Ready to serve

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8 Comments

Posted by on May 23, 2011 in Cooking

 

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8 responses to “Chicken Tagine

  1. greg becker

    May 23, 2011 at 11:41

    Thanks for the recipe Trevor- looks delicious, I just wondered if you are using the lettuce and squash plant fed chickens?

     
    • trevorhunt

      May 23, 2011 at 17:06

      Ha Greg! Very nearly…the girls are still with us, just! I was going to take them to pastures new this weekend but it was too hot to be in a car for over 3 hours. Had some nice eggs from them though!

       
  2. Toffeeapple

    May 23, 2011 at 15:53

    It is a long time since I saw a real Tagine. Those that are available here are a pale imitation in my opinion. The recipe sound good too. I did like Morocco and Tunisia.

     
    • trevorhunt

      May 23, 2011 at 17:10

      Hi Toffeeapple, I love this way of cooking. Back to basics. Never got as far as Tunisia, Morocco was enough especially when you are driving every single kilometre. Would l do it again? Never say Never…but l’m not in a rush!!

       
  3. chicaandaluza

    May 23, 2011 at 21:00

    Looks amazing! Glad you found the tagine and thanks so very much for the mention – most kind of you. Just got in after a long day and am starving, this is making it worse!

     
  4. trevorhunt

    May 23, 2011 at 21:14

    Bon appétit.

     
  5. Janet/Plantaliscious

    May 24, 2011 at 07:50

    That looks delicious. Makes me want to get in the van and drive to Morocco!

     
  6. Balencia

    October 29, 2011 at 04:12

    Thank you for sharing your recipes. I cook tagines at least once a week and enjoy the flavor it imparts to the food. I apologize if you have already addressed this, but what is the size (in/cm) of your tagine? I have one that I cook in regularly and it feeds about 2-3 people. I am looking for a larger one to feed guests. I love the one in the picture, as mine is very similar, but smaller. Thanks and have a wonderful evening.

     

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